Prawn Coconut Curry with Lime and Basmati Rice

Juicy prawns in a creamy coconut curry sauce with lime, bell pepper and fresh coriander, served with fragrant basmati rice. A quick dish that needs neither curry powder nor ready-made paste.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 250 g Prawns, raw, peeled
• 400 ml Coconut milk
• 150 g Basmati rice
• 1 pc Onion
• 2 pc Garlic cloves
• 10 g Ginger
• 1 pc Red chili
• 1 pc Red bell pepper
• 100 g Fresh spinach
• 1 pc Lime
• 1 tsp Ground turmeric
• 1 tsp Ground cumin
• 1 tsp Sugar
• 1 bunch Fresh coriander
• 1 tbsp Cooking oil
• Salt
• Pepper

Method

1. Rinse the rice thoroughly in a sieve until the water runs clear, then bring it to a boil in a pot with 300 ml water and a pinch of salt. Cover and simmer over low heat for about 12 minutes, then let it steam for 5 minutes.
2. Peel the onion and dice finely. Peel and finely chop the garlic and ginger. Deseed the chili and slice into fine rings. Deseed the bell pepper and cut into small cubes.
3. Heat the oil in a large pan over medium heat. Sweat the onion in it for 3 minutes until translucent, then add the garlic, ginger and chili and fry for 1 minute.
4. Stir in the turmeric and cumin and toast briefly until fragrant. Add the bell pepper cubes and cook for 3 minutes.
5. Pour in the coconut milk, stir in the sugar, salt and pepper, and let everything simmer gently for 5 minutes.
6. Pat the prawns dry, add them to the sauce and cook over medium heat for 3 to 4 minutes until they are pink all over and opaque.
7. Fold in the spinach and let it wilt. Squeeze in half of the lime and season the sauce with it. Adjust with salt and pepper.
8. Wash the coriander, pick off the leaves and chop roughly. Fluff the rice, spoon the curry over it, sprinkle with coriander and serve with the remaining lime cut into wedges.